Banana bread with walnuts is a delicious and soft dessert, made with banana pulp, walnuts, and chocolate chips. Perfect for a tasty breakfast or a healthy snack. Easy and quick to make, especially when you have overripe bananas to recycle. This delightful banana loaf has Anglo-Saxon origins; in fact, it was already known during the 1930s, appearing for the first time in an American cookbook in 1933.
To make the cake even more intense, I flavored the batter with the addition of cinnamon and I can assure you that a truly extraordinary combination of flavors and aromas has been created!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: American
- Energy 200.31 (Kcal)
- Carbohydrates 25.09 (g) of which sugars 12.39 (g)
- Proteins 3.34 (g)
- Fat 10.32 (g) of which saturated 4.66 (g)of which unsaturated 2.59 (g)
- Fibers 1.40 (g)
- Sodium 170.38 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Banana Bread with Walnuts
- 4 bananas (Ripe)
- 1.75 cups all-purpose flour
- 1/2 cup butter (softened)
- 1/2 cup brown sugar
- 2 eggs (large)
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 1 tsp baking powder
- 2 pinches baking soda (about 2 g)
- as needed lemon (juice)
- 1/2 cup walnuts (chopped)
- 1/3 cup dark chocolate chips
Tools
- 2 Bowls
- Fork
- 1 Loaf Pan 9 x 3.5 inches. Alternatively, a slightly larger one.
- Electric Whisk
- Sieve
- Spatula silicone
- Parchment Paper
- 1 Disposable Pan as an alternative
Preparation of Banana Bread with Walnuts
If you like loaf cakes, try this one with yogurt and grapes.
Start by peeling the bananas, cutting them, and placing them in a bowl. Drizzle with lemon juice.
Mash them with a fork until they become a puree. In another bowl, pour the softened butter and brown sugar, and work with the electric whisk.
You should obtain a homogeneous mixture, add the eggs, one at a time, and the pinch of salt. Once well incorporated, also add the banana puree.
Mix with a spatula, in small doses add the sifted flour and baking powder. Also add the baking soda, continue to mix well.
Add the walnuts, dark chocolate chips, flavor with cinnamon, and mix. Pour the batter into the loaf pan, I usually line it with parchment paper.
Otherwise, butter and flour it, bake in a preheated static oven at 356°F for about 60 minutes. If it seems to darken too much, cover the surface with aluminum foil after 40 minutes and finish baking.
Always do the toothpick test, once out of the oven let the loaf cake cool before removing it from the pan.
Enjoy your Banana Bread!
Tip
The banana bread can be stored for 3 days at room temperature under a glass dome; if desired, it can also be frozen whole or even better sliced. The walnuts can be replaced with chopped almonds or hazelnuts.
